The thought of Irish cuisine often brings to mind the stereotypical images of potatoes and whiskey. Do we really believe that was all our Irish forebears ate? I’m sure if we thought hard enough we might also envision a pot of meat stew… cooked with potatoes. Variety is definitely not synonymous with the origins of Irish food, but there are many factors that need to be taken into consideration before we pass judgment on a seemingly bland menu.
Ireland has always been a farming country, filled with livestock and vegetables. Therefore, their food choices were often influenced by what they had available, and their uncomplicated way of life influenced the preparation of those ingredients. Irish food was, and continues to be, down-to-earth.
It is true that potatoes and whiskey have had a remarkable impact on the Irish people from the Middle Ages onward, but they also used Lamb and Mutton quite frequently as well as corned beef, cabbage, and oatmeal. My dad always said that meat and potatoes would put hair on my chest. I guess it worked! The use of dark beers during the cooking process has also become a widely practiced tradition.
Guiness is probably the most popular brand of Irish beer, which is actually a dry stout, which gets its burnt, caramel-like flavor from the roasted unmalted barley. Using Guiness in stews and during the braising of meats are both popular ways of putting the stout to non-traditional use in the kitchen. If you intend on using it in any recipes this St. Patty’s Day, make sure to get extra so you don’t end up drinking all of your ingredient.
Corned beef, while not exclusively Irish fare, is very often associated with the country’s cuisine. It is a salt-cured beef that gets its name from the “corns” of salt, which are used to treat the meat. Throw that on a sandwich, next to a pile of mashed potatoes, and I’ll be your dinner guest, most definitely!
Shepherd’s Pie is one of the more interesting dishes that I’ve come across. Although the recipe also has origins in Britain, it is considered a traditional Irish favorite. You may have heard it referred to as “cottage” pie in some circles, but they are both essentially meat pies made with either lamb or beef (or both). For the sake of ease, I’ve decided to include a basic Shepherd’s Pie recipe designed for the novice home chef. If you are more comfortable in the kitchen than some, feel free to experiment!
Simple Shepherd’s Pie
Preheat the oven to 400 degrees Fahrenheit.
Ingredients:
1 1/2 lbs. ground beef
1 onion chopped
2 cups vegetables – chopped carrots, corn, peas
2 lbs. potatoes
1 stick butter
1/2 cup Guiness Stout
2 Tablespoons Tomato Paste
1 teaspoon Worcestershire sauce Salt, Pepper, Garlic Powder, or any other seasonings you may want to incorporate
Method:
- Peel and quarter potatoes; boil in salted water until tender.
- While the potatoes are cooking, melt a half stick of butter in large frying pan.
- Sauté the onions in butter until tender over medium heat. If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
- Add ground beef and sauté until brown. Add salt and pepper. Add Worcestershire sauce and tomato paste. Deglaze the pan with a half a cup of Guiness and cook, uncovered, over low heat for about 10 minutes, adding more as necessary to keep it moist.
- Smash potatoes in bowl with remainder of butter, season to taste with garlic powder, salt and pepper. (Adding some chives is also a really great idea.)
- Distribute beef and onions evenly in baking dish. (I recommend stoneware or ceramic) Spread mashed potatoes on top. You can use the fork to make some designs in the potatoes. The goal is to create peaks that will brown nicely under the broiler.
- Cook in 400-degree oven until bubbling and brown. It should take about 30 minutes. Broil for last few minutes if necessary to brown.
